Edible Flowers: The Trend of Incorporating Blossoms into Summer Dishes

Attributed to Mr. Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi, Delhi NCR

Indian cuisine, known for its rich and varied flavours, has evolved significantly over time. This dynamic transformation, fuelled by cultural and technical advancements, has prompted modern-day chefs to experiment with novel foods and tastes. They are now adopting trends that blend perfectly with tradition and innovation. One such trend is the inclusion of edible flowers, which have been used in global culinary traditions for ages. As the summer approaches, these blossoms are becoming a popular ingredient in dishes. They are not only bringing visual appeal but also fresh and distinctive flavours as well as health benefits, complementing the light and refreshing character of seasonal food.

Edible Flowers and the Indian Palate

Edible flowers have now become a vibrant addition to Indian cuisine, enhancing both flavour and nutrition. Following are some of the popular edible flowers in traditional and regional dishes:

Rose

Roses, considered the "queen of flowers", are a key ingredient in Indian cuisine. Gulkand, a tasty jam-like dish, is made up of rose petals. Moreover, in refreshing coolants like rose water, the flower remains the prime ingredient. Moreover, rose petals are also used to flavour various Indian desserts like gulab jamun, ice creams and mithai, adding a subtle sweetness and aromatic fragrance. Beyond their culinary appeal, roses provide physiological benefits like enhancing digestion, boosting heart health and lowering inflammation.

Banana Blossom
Banana blossoms, a popular element in South Indian cuisine, have a distinct flavour and texture. The flowers are worth the effort, even if the preparation is time-consuming, such as removing the purple bracts and rubbery stamen. They are often used in regional cuisines like Adai-Vazhaipoo, a protein-packed delicacy. Furthermore, in northeastern states like Assam, banana blossoms cooked with pigeon meat is a fancy delicacy. Also, these flowers have a mild, zucchini-like flavour and are used in salads, curries and stir-fries. As these are packed with protein, vitamin C and fibre, they offer various health advantages like weight reduction and improved digestion.

Papaya Flower
Papaya flowers, which are often used in North East Indian cuisine, are a flavourful yet somewhat bitter element. These small and yellowish-white blossoms are often used in recipes like fritters, stir-fries and fish curries with potatoes. In states like Manipur, papaya blossoms are quite popular, where they are cooked with vegetables or fish to improve the flavour. Regardless of their bitterness, they contain high levels of vitamins A, C and E as well as antioxidants. They are well known for their health perks, but they also assist with digestion and blood sugar management.

Since these flowers offer enormous nutritional value and boost overall human health, their increasing demand has led to the industry's expansion. Consequently, the Indian floriculture market size is projected to reach USD 714.6 million by 2032.
In essence, edible flowers are a great way to add a unique flavour to any dish. There are countless flowers that are edible, each with its own distinct flavour and texture. Whether chefs are looking to add some flair to their salad or impress guests with their culinary skills, using edible flowers in their dishes is sure to leave a lasting impression.